Air fryer recipe · Mains
Champaran-Style Chicken
Chicken rubbed with whole spices and mustard oil in the Bihari handi style, air fried dry.
- 32 minTotal time
- 180°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 365kcal
- 41.7 gprotein
- 5.8 gcarbs
- 20.2 gfat
- 1.4 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken600 g
- mustard oil3 tbsp
- onion paste1/4 cup
- garlic paste1.5 tbsp
- fennel powder1 tsp
- red chilli powder1.5 tsp
- whole garam masala1 tsp, crushed
Method
Mix the rub
In a bowl, combine the mustard oil, onion paste, garlic paste, fennel powder, red chilli powder, crushed whole garam masala and salt into a thick paste. Sharp mustard oil is the base of this rustic Champaran flavour.
Marinate the chicken
Rub the paste into the chicken pieces, pressing it well into every fold and crease. Cover and rest it in the fridge for at least 2 hours so the flavour soaks deep and the meat cooks up tender.
Arrange in the basket
Place the chicken pieces in the basket in a single layer with small gaps between them. The space lets the hot air reach every side so the pieces roast and colour evenly instead of steaming.
Air fry low and slow
Preheat to 180C, then cook the chicken for 12 minutes, flip each piece, and cook for another 12 minutes. Turning it halfway lets both sides dry out and take on that rustic, roasted crust.
Check for doneness
The chicken cooks for 24 min in total at 180C, and it is done when the crust looks dry and rustic, the centre reaches 74C, and the juices run clear with no pink at the bone.
